I’m not a natural morning person. That being said, I’ve been known to wake up at 5:15 AM to get to the gym before work. It’s not easy (or pretty) and many mornings I decide sleep is more important. One of my secrets: preparing an easy and delicious breakfast in advance.
Nothing could be easier than these frozen egg sandwiches – they reheat in just 2 minutes and taste great. You can customize them with whatever makes you most likely to get out of bed in the morning – instead of these veggies, mix in extra cheese, bacon or ham, or spinach.
Grab-and-Go Breakfast Sandwiches
Dice ½ green bell pepper, ½ medium onion, and 1 medium tomato. Heat oven to 350 degrees Fahrenheit. Spray a large muffin tin (one that holds 6 muffins) with cooking spray. Crack 1 large egg into each cup. Lightly break the yolk of each egg with a fork. Divide the veggie mix among the cups. Slice open 6 English muffins and place on a baking sheet slice side down.
When the oven is preheated, put in the eggs and English muffins. After 5 minutes, flip the English muffins. After 5 more minutes (10 minutes total), take out the English muffins and run a spatula or knife around the outside of the eggs. After 10 more minutes (20 minutes total), take out the eggs. The center should be cooked through and not runny.
Let the muffins and eggs cool for about 5 minutes. Remove the eggs from the muffin tin by running a knife around the outside of each egg and using a spatula to lift gently out of the tin. Assemble the sandwiches using 1 piece of American cheese for each sandwich.
Wrap the sandwiches tightly in plastic wrap and store in the freezer. To reheat, remove plastic wrap, wrap in a paper towel, and microwave on high for 2 minutes or until warmed through.
Yield: 6 servings. Serving size: 1 sandwich. Per Serving: $1.16, 252 calories, 9g fat, 29g carbs, 16g protein.